HungryForever

Tuna or Swordfish Steaks with Wine, Tomatoes, and Herbs

Tomatoes, wine, herbs, and garlic are a good contrast to tuna or swordfish, and this dish can be served either hot or cold. Boiled potatoes and green beans would go well, and a chilled rosé wine, or a dry white such as côtes de Provence, or Riesling.

Servings

Ingredients

3inch lbs. fresh tuna or sword-fish cut into steaks ¾thick (if fish is frozenthaw it)
inch A 9- by 14-pyrex baking dish about 2½ inches deep
1tsp Salt
2 Tb lemon juice
6 Tb olive oil
tsp ⅛pepper
3 to 4 Tb olive oilmore if needed
A skillet
1cup minced yellow onions
3 lbs. freshripe, red tomatoes peeled, seeded, juiced, and chopped
2cloves mashed garlic
tsp ½oregano
tsp ¼thyme
tsp ¼salt
tsp ⅛pepper
1cup dry white wine or ⅔dry white vermouth
A serving platter
1 to 2 Tb tomato paste for added flavor and color
Optional: 1 Tb meat glazepage no, for depth of flavor
1 Tb flour blended to a paste with 1 Tb softened butter
2 to 3 Tb chopped parsley

Instructions

Remove skin, and cut fish steaks into serving pieces. Blend salt and lemon juice in baking dish, then beat in the oil and pepper. Arrange the fish in the dish, and baste with the marinade. Cover with waxed paper and marinate 1½ to 2 hours, turning and basting the fish with the marinade several times. Drain the fish and dry it thoroughly on paper towels. Discard the marinade, which will be strong and fishy.
Sauté the fish rapidly in very hot olive oil for a minute or two on each side to brown lightly. Rearrange the fish in the baking dish.
Preheat oven to 350 degrees.
Cook the onions slowly in the skillet for 5 minutes or so until tender but not browned. Stir in the tomato pulp, garlic, seasonings, and herbs. Cover skillet and cook slowly for 5 minutes. Correct seasoning, and spread the tomato mixture over the fish.
Place a cover or aluminum foil over the baking dish and bring to the simmer on top of the stove. Then set in lower third of preheated oven and bake for 15 minutes. Pour in the wine and bake for 30 minutes more, turning oven down to 325 degrees as soon as fish is simmering.
Remove fish to a serving platter, scraping the sauce off the fish and back into the baking dish. Keep fish warm for about 5 minutes while finishing the sauce.
Boil down the sauce over high heat until it has reduced to about 2 cups. Stir in the tomato paste and optional meat glaze. Simmer for a moment, and correct seasoning.
Off heat, beat in the flour and butter paste, and bring again to the simmer for 1 minute. Stir in the chopped parsley, spoon the sauce over the fish, and serve.
(*) Fish may be set aside, then covered and reheated in the oven, but be careful not to overcook it.

Recipe Notes

Other Fish:
Green cod or coalfish, ocean pollack, and halibut may be cooked in the same way. They need no marinating and require only 20 to 30 minutes of baking.